Directions

Preheat oven (and pizza stone, if you have one) to 425 degrees Fahrenheit.

Prepare Fettuccini per directions, or your own recipe.

Prepare a large skillet to start the crust.

If you're using an oven safe skillet, such as cast iron, you can bake the pizza in the skillet. If not, use whatever you prefer to make it easy to slide the crust onto your stone, baking sheet, or possible right onto the oven shelf (I haven't tried this yet, so baker beware).

Take your crust and place it into the cold skillet, and turn the stove on to medium high.

Start spreading the crust as thin as you like and form an edge up the sides of the pan.

Heat the crust like this for 5 minutes, or until the bottom is LIGHTLY browned and will hold its shape.

Slide it onto whatever your going to bake it on; I really recommend a pizza stone, a great investment.

Once the crust is safely on the stone or baking sheet, pile on the fettuccini, and top off with Fontina, although I'm sure Provolone would be nice as well.

Bake 12-15 minutes, until your pizza has the desired crustiness, and the cheese is a golden, bubbly work of art.

Remove from oven, garnish or seaason as desired, and here's the hard part: LET IT COOL FOR A COUPLE OF MINUTES!

You won't get the full impact until it's cool enough for you to take a complete bite without burning your mouth.